Making your own salad dressing is the key to becoming a stronger cook: Master it and you’ll have the confidence to improvise other dishes. Store-bought dressings, even simple vinaigrettes, are often slicked with freaky stabilizers and excess sweeteners, which can overpower your greens. Once you graduate to the homemade stuff, you’ll never go back. This recipe is a combination of ingredients you almost always have on hand, and you can modify each batch to suit your mood. Try agave or maple syrup in place of the honey or add some freshly grated lemon zest for extra floral tang. Now go forth and emulsify.
1 shallot, finely chopped
1 tablespoon Dijon or whole grain mustard
1 teaspoon honey
2 tablespoons lemon juice
¼ cup red or white wine vinegar
½ teaspoon Kosher salt
½ teaspoon freshly ground pepper
⅔ cup olive oil
Sat fat 3.32g
How to Make It
Whisk together shallot, Dijon, honey, lemon juice, and vinegar in a medium bowl or shake up in a pint-sized jar; season with salt and pepper. Gradually whisk in olive oil until evenly combined; taste and adjust seasoning, adding more salt or pepper or lemon juice to your liking. (If using a jar, add oil, tightly seal lid, and shake until emulsified). Store vinaigrette in an airtight container or glass jar in the refrigerator for up to 1 week.
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